A Slimmer You Cookbook by Regine du Plessis

Author:Regine du Plessis
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2019-12-13T00:00:00+00:00

Prepacked haloumi cheese strips (‘bites’) weigh ± 8 g (59 kJ) each; allow three ‘bites’ per serving.

WARM POTATO, TUNA AND ROAST TOMATO SALAD

This is a great choice for spring or early autumn, when the weather is too mild for a hot meal, but you want something a bit more substantial than a chilled salad.

• Allow about 5 small baby potatoes and 5 small tomatoes per serving.

• Allow half a 120 g can of tuna per serving; 2 cans of tuna for four servings.

• Choose anchovies in sunflower oil. Drain, then blot well to remove excess oil before adding to the salad.

1. Place the potatoes in a saucepan, cover with cold water and bring to the boil. Cook until just soft when pierced with the tip of a knife.

2. While the potatoes are cooking, place the tomatoes in an ovenproof dish and put under a preheated grill for 5–10 minutes, until roasted.

3. Combine the dressing ingredients in a small bowl or jar and stir or shake until well blended.

4. Drain the cooked potatoes and cut them in half. Place in a serving dish, pour over the dressing, and toss lightly to coat.

5. Plunge the green beans into boiling water for 2 minutes. Drain and, while still warm, add to the potatoes.

6. Flake the tuna and add to the salad, together with the anchovy strips and roasted tomatoes. Garnish with fresh basil leaves and serve immediately.

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